Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (Pistacia vera L.) nut as affected by the single and double roasting process

Juan José Rodríguez-Bencomo, Hasim Kelebek, Ahmet Salih Sonmezdag, Luis Miguel Rodríguez-Alcalá, Javier Fontecha, Serkan Selli*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

76 Citations (Scopus)

Abstract

The pistachio (Pistacia vera L.) nut is one of the most widely consumed edible nuts in the world. However, it is the roasting process that makes the pistachio commercially viable and valuable as it serves as the key step to improving the nut's hallmark sensory characteristics including flavor, color, and texture. Consequently, the present study explores the effects of the single-roasting and double-roasting process on the pistachio's chemical composition, specifically aroma-active compounds, polyphenols, and lipids. Results showed the total polyphenol content of increased with the roasting treatment; however, not all phenolic compounds demonstrated this behavior. With regard to the aroma and aroma-active compounds, the results indicated that roasting process results in the development of characteristics and pleasant aroma of pistachio samples due to the Maillard reaction. With regard to lipids, the pistachio roasting treatment reduced the concentration of CN38 diacylglycerides while increasing the amount of elaidic acid.
Original languageEnglish
Pages (from-to)7830-7839
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number35
DOIs
Publication statusPublished - 9 Sept 2015
Externally publishedYes

Keywords

  • Antioxidant capacity
  • Aroma-active compounds
  • Lipid
  • Pistachio
  • Polyphenols
  • Roasting process

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